Pregnancy Friendly Classic Ginger Shrub
Ginger has long been a go-to remedy for the waves of nausea that can make the first trimester feel endless, and this shrub puts that natural soother to serious work. It's a concentrated, tangy syrup made from fresh ginger, sugar, and apple cider vinegar — the kind of thing that sounds fancy but comes together with just a bowl, a fork, and a little patience. The real magic happens in the fridge over 48 hours, as the sugar slowly draws out the ginger's juice and the flavors meld into something bright, spicy, and deeply satisfying. Stirred into sparkling water over ice, it becomes a sophisticated, alcohol-free sip that actually tastes like a treat rather than a compromise. Every ingredient here is straightforward and pregnancy-safe, with no hidden additives or anything you'd need to second-guess at the label. The optional black peppercorns add a subtle warmth that plays beautifully against the vinegar's tartness, but the shrub is equally delicious without them. Keep a jar in the fridge and you'll have an instant, refreshing drink on hand whenever queasiness strikes or you just want something a little more interesting than plain water.
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Learn more →Ingredients
16 servings
- 4 oz fresh ginger, peeled and thinly sliced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¼ tsp fine sea salt
- ¼ tsp black peppercorns, lightly crushed (optional)
Instructions
- 1
Combine the sliced ginger and sugar in a medium bowl. Use a muddler or the back of a fork to press and bruise the ginger pieces firmly against the sugar, until the sugar begins to look wet and the ginger is fragrant, about 1–2 minutes.
- 2
Stir in the fine sea salt and the black peppercorns, if using. Cover the bowl tightly with plastic wrap and refrigerate for at least 48 hours, stirring once after the first 24 hours, until the sugar has fully dissolved into a syrup and the ginger has released its juice.
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